以豆渣膳食纤维为对象,分别采用高速剪切、复合酶解、高速剪切协同酶解改性豆渣膳食纤维,分析其理化性质、结构以及益生活性的变化。结果表明,3种改性方法均能显著改善豆渣膳食纤维的持水性、膨胀力和持油力(P＜0.05)。改性后的豆渣膳食纤维可溶性组分增多,粒径减小,微观结构变得疏松多孔;傅里叶变换红外光谱分析结果表明,改性后的豆渣膳食纤维特征吸收峰的分布未发生明显变化,部分峰强度减弱;X射线衍射结果表明,改性处理并未改变豆渣膳食纤维晶体构型。体外发酵实验表明,改性豆渣膳食纤维对嗜酸乳杆菌和乳双歧杆菌均有一定的促进增殖作用,其中对嗜酸乳杆菌的增殖作用更显著;3种改性方式中,高速剪切协同酶解改性制备的豆渣膳食纤维的益生活性最高,主要体现在提高益生菌活菌数和降低培养基pH。因此,高速剪切协同酶解可作为一种改性豆渣膳食纤维的优良方法,提升膳食纤维的理化性质和益生活性,为其在功能食品中应用提供参考。
High-speed shearing, complex enzymatic hydrolysis and high-speed shearing combined with enzymatic hydrolysis were applied to modify okara dietary fiber, and the changes of their physicochemical properties, structure and prebiotic activity were studied. The results showed that the three modification methods could significantly improve the water holding capacity, swelling capacity and oil holding capacity of okara dietary fiber (P＜0.05). The modified okara dietary fiber had more soluble components, smaller particle size and looser microstructure. FT-IR results showed that there was no obvious change in the distribution of characteristic absorption peaks of the modified okara dietary fiber, but the intensity of some peaks was weakened. XRD results showed that the modification treatment did not change the crystal configuration of okara dietary fiber. In vitro fermentation experiments showed that the modified okara dietary fiber had a proliferation effect on Lactobacillus acidophilus and Bifidobacterium lactis, and the effect on Lactobacillus acidophilus was more significant. Among the three modification methods, the okara dietary fiber prepared by high-speed shearing combined with enzymatic hydrolysis exhibited the highest prebiotic activities, which was mainly reflected in increasing the number of viable probiotic bacteria and lowering the pH of the medium. Therefore, high-speed shearing combined with enzymatic hydrolysis could be used as an excellent method for the modification of okara dietary fiber, which provided a reference for improving the physicochemical properties and prebiotic activity of dietary fiber and further applications in functional foods.
[1] CAPRITA A,CAPRITA R,SIMULESCU V O G,et al.Dietary fiber:Chemical and functional properties[J].Journal ofAgroalimentary Processes and Technologies,2010,16(4):406-416.
[2] SUN C C,WU X F,CHEN X J,et al.Production and characterization of okara dietary fiber produced by fermentation with Monascus anka[J].Food Chemistry,2020,316:126243.
[3] HUA X,XU S N,WANG M M,et al.Effects of high-speed homogenization and high-pressure homogenization on structure of tomato residue fibers[J].Food Chemistry,2017,232:443-449.
[4] CHEN J,WU S S,LIANG R H,et al.The effect of high speed shearing on disaggregation and degradation of pectin from creeping fig seeds[J].Food Chemistry,2014,165:1-8.
[5] CHEN R H,HUANG J R,TSAI M L,et al.Differences in degradation kinetics for sonolysis,microfluidization and shearing treatments of chitosan[J].Polymer International,2011,60(6):897-902.
[6] WEN Y,NIU M,ZHANG B J,et al.Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments[J].LWT,2017,75:344-351.
[7] 高辰, 朱杰,王明芳,等.豆渣可溶性膳食纤维的提取分析及抗氧化研究[J].食品研究与开发,2013,34(10):23-27.
GAO C,ZHU J,WANG M F,et al.Researches on extraction,characterization and antioxidant of soluble dietary fiber from okara[J].Food Research and Development,2013,34(10):23-27.
[8] GONG J,YANG C B.Advances in the methods for studying gut microbiota and their relevance to the research of dietary fiber functions[J].Food Research International,2012,48(2):916-929.
[9] 王津, 茹鑫,邹妍,等.茶叶膳食纤维作为益生元对肠道菌群的影响[J].食品研究与开发,2019,40(11):76-82.
WANG J,RU X,ZOU Y,et al.Effect of tea dietary fiber as prebiotics on intestinal flora[J].Food Research and Development,2019,40(11):76-82.
[10] 张慧霞. 豆渣及其膳食纤维对不同形态食品品质影响的研究[D].无锡:江南大学,2013.
ZHANG H X.Effects of soybean reside and dietary fiber on the quality of foods with different forms[D].Wuxi:Jiangnan University,2013.
[11] 胡筱, 潘浪,朱平平,等.超声波改性对葵花粕膳食纤维性质与结构的影响[J].中国食品学报,2019,19(11):88-99.
HU X,PAN L,ZHU P P,et al.Effects of ultrasonic modification on the properties and structure of dietary fiber in sunflower meal[J].Journal of Chinese Institute of Food Science and Technology,2019,19(11):88-99.
[12] 牛希, 史乾坤,赵城彬,等.超声改性对燕麦膳食纤维理化性质及结构的影响[J].食品科学,2020,41(23):130-136.
NIU X,SHI Q K,ZHAO C B,et al.Effect of ultrasonic modification on physicochemical properties and structure of oat dietary fiber[J].Food Science,2020,41(23):130-136.
[13] 张梦云. 麦麸膳食纤维的改性和应用及其对乳酸菌的益生效应[D].合肥:合肥工业大学,2020.
ZHANG M Y.Modification and application of wheat bran dietary fiber and its probiotic effect on lactic acid bacteria[D].Hefei:Hefei University of Technology,2020.
[14] CHEN J L,GAO D X,YANG L T,et al.Effect of microfluidization process on the functional properties of insoluble dietary fiber[J].Food Research International,2013,54(2):1 821-1 827.
[15] PEERAJIT P,CHIEWCHAN N,DEVAHASTIN S.Effects of pretreatment methods on health-related functional properties of high dietary fibre powder from lime residues[J].Food Chemistry,2012,132(4):1 891-1 898.
[16] NAVARRO-GONZÁLEZ I,GARCÍA-VALVERDE V,GARCÍA-ALONSO J,et al.Chemical profile,functional and antioxidant properties of tomato peel fiber[J].Food Research International,2011,44(5):1 528-1 535.
[17] DUBEY R,TOH Y R,YEH A I.Enhancing cellulose functionalities by size reduction using media-mill[J].Scientific Reports,2018,8:11343.
[18] YU G Y,BEI J,ZHAO J,et al.Modification of carrot (Daucus carota Linn.var.Sativa Hoffm.) pomace insoluble dietary fiber with complex enzyme method,ultrafine comminution,and high hydrostatic pressure[J].Food Chemistry,2018,257:333-340.
[19] ROSA-SIBAKOV N,SIBAKOV J,LAHTINEN P,et al.Wet grinding and microfluidization of wheat bran preparations:Improvement of dispersion stability by structural disintegration[J].Journal of Cereal Science,2015,64:1-10.
[20] YANG M,WU L R,CAO C J,et al.Improved function of bamboo shoot fibre by high-speed shear dispersing combined with enzyme treatment[J].International Journal of Food Science & Technology,2019,54(3):844-853.
[21] CHEN M,YIN T,CHEN Y,et al.Preparation and characterization of octenyl succinic anhydride modified waxy rice starch by dry media milling[J].Starch-Stärke,2014,66(11-12):985-991.
[22] SCHELLER H V,ULVSKOV P.Hemicelluloses[J].Annual Review of Plant Biology,2010,61:263-289.
[23] ROBERFROID M,GIBSON G R,HOYLES L,et al.Prebiotic effects:Metabolic and health benefits[J].The British Journal of Nutrition,2010,104(Suppl 2):S1-S63.
[24] VASILJEVIC T,SHAH N P.Probiotics—From metchnikoff to bioactives[J].International Dairy Journal,2008,18(7):714-728.
[25] THAKUR K,XU G Y,ZHANG J G,et al.In vitro prebiotic effects of bamboo shoots and potato peel extracts on the proliferation of lactic acid bacteria under simulated GIT conditions[J].Frontiers in Microbiology,2018,9:2114.
[26] AKBARI-ALAVIJEH S,SOLEIMANIAN-ZAD S,SHEIKH-ZEINODDIN M,et al.Pistachio hull water-soluble polysaccharides as a novel prebiotic agent[J].International Journal of Biological Macromolecules,2018,107:808-816.
